Potato Salad with Jerusalem Artichokes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 4.7 g | (5 %) | ||
| Fat | 21.64 g | (19 %) | ||
| Carbohydrates | 30.48 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.37 g | (11 %) |
more nutritional values
| Vitamin A | 9.26 mg | (1,158 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.17 mg | (1 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.06 mg | (17 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 24.97 μg | (8 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 22.72 mg | (24 %) | ||
| Potassium | 773.8 mg | (19 %) | ||
| Calcium | 44.8 mg | (4 %) | ||
| Magnesium | 30.27 mg | (10 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 3.09 g | |||
| Cholesterol | 1.68 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Jerusalem artichoke
- 350 grams potatoes
- salt
- 1 Tbsp coarse-grained Mustard
- ½ organic lemon (juice)
- 6 Tbsps olive oil
- 4 Tbsps Buttermilk
- 5 Tbsps Vegetable broth
- black peppers
- Nutmeg
- Fresh herbs (for garnish)
Preparation steps
1.
Cook the potatoes in salt water for 20-25 minutes, until al dente.
2.
Rinse the Jerusalem artichokes in salt water for 8-10 minutes, until al dente. Peel and slice the potatoes and Jerusalem artichokes.
3.
Mix the mustard, lemon juice, oil, buttermilk and vegetable broth until smooth. Season with salt, pepper and freshly grated nutmeg.
4.
Arrange the Jerusalem artichokes and potato slices on a plate. Serve drizzled with the vinaigrette and sprinkled with fresh herbs.
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